Mushroom Stuffed Cabbage Recipe
Ingredients
| Cabbage - 1 head | ||
| Cold-pressed oil - 3 tablespoons | ||
| Mushrooms | 1/2 pound | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Raw rice | 1/2 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Sea salt | 1 Teaspoon | |
| Tomatoes | 1 Cup (16 tbs), strained | |
Directions
GETTING READY
1) Preheat oven moderate to 350°.
2) In a bowl add boiling water and cabbage. Keep aside for 10 minutes to soften.
3) Gently remove 16 leaves.
MAKING
4) In a skillet heat 1 tablespoon oil. Add mushrooms and onions. Saute for 10 minutes.
5) In the saucepan heat another tablespoon oil. Add rice and cook stirring until yellow.
6) Pour boiling water over it. Cook covered over low heat until rice is cooked and dry.
7) Stir in vegetables and salt.
8) Mound heaping tablespoon of mixture on each cabbage leaf.
9) Turn the ends of the leaf and roll up.
10) Shred remaining half of cabbage.
11) At the bottom of a casserole spread shredded cabbage evenly.
12) Keep cabbage rolls over it.
13) Add tomatoes and remaining oil.
14) Bake covered for 1 hour. Remove the cover for the last 15 minutes.
SERVING
15) Serve warm.
1) Preheat oven moderate to 350°.
2) In a bowl add boiling water and cabbage. Keep aside for 10 minutes to soften.
3) Gently remove 16 leaves.
MAKING
4) In a skillet heat 1 tablespoon oil. Add mushrooms and onions. Saute for 10 minutes.
5) In the saucepan heat another tablespoon oil. Add rice and cook stirring until yellow.
6) Pour boiling water over it. Cook covered over low heat until rice is cooked and dry.
7) Stir in vegetables and salt.
8) Mound heaping tablespoon of mixture on each cabbage leaf.
9) Turn the ends of the leaf and roll up.
10) Shred remaining half of cabbage.
11) At the bottom of a casserole spread shredded cabbage evenly.
12) Keep cabbage rolls over it.
13) Add tomatoes and remaining oil.
14) Bake covered for 1 hour. Remove the cover for the last 15 minutes.
SERVING
15) Serve warm.
Chef
